Parsnip, Pear, and Rosemary Muffins

Steven Satterfield

Miller Union, Atlanta

"The sweetness in these light, moist muffins comes naturally from the pear and parsnip, with just a little boost from sugar. I like to eat them for a healthy breakfast on the go, or as afternoon pick-me-up with coffee. The aroma of fresh rosemary will fill your kitchen as they bake." —Steven Satterfield


  • 8 tablespoons (1 stick) butter, melted; plus more, softened, for greasing muffin tin
  • 1 1/2 cups unbleached all-purpose flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
1 cup milk

  • 2 large eggs

  • 1 pear, peeled, quartered, cored, and grated (about 2/3 cup)
  • 1 cup peeled, grated parsnip (about 1 medium)
  • 1 1/2 teaspoons finely chopped rosemary leaves


Heat the oven to 375°F. Lightly butter a 12-cup standard-size muffin tin.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another medium bowl, whisk together the milk and eggs. Add the dry ingredients to the wet ingredients. Stir in the 8 tablespoons melted butter, pears, parsnips, and rosemary. Distribute the batter evenly among the muffin cups. Bake until the tip of a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes.


12 muffins